Well, my friends, we are two days in to the year 2015! I don’t know about you, but I am excited for a fresh new year, with new experiences and opportunities to learn and grow. While I don’t usually make new year’s resolutions, my goal for this year is to approach life with more positivity. I have a tendency to complicate a situation with over-thinking and worrying. This year, I’m striving to quiet the negative self-talk and stay in the moment, instead of imagining everything that could go wrong. It’s not going to be easy, but change never is, whether it’s adopting a new exercise program, eating healthier, or saving money. In addition to clearing out old thought patterns, I’m working on cutting out the clutter in our home. It feels so good starting the new year with less stuff hanging around. I’m all about simplifying this year, in all areas of my life. Sometimes, the simple things are the best. Speaking of simple, let’s talk about some yummy five-minute toast!
Creatively topped toast seems to be everywhere these days. I, for one, love this trend. The first time I tried avocado on top of my toast a few years ago, I was hooked! Almond butter topped with sliced apples or pears with a sprinkle of cinnamon is another old stand-by. While I’m not re-inventing the wheel with these toast ideas, I hope to inspire some of your own creations! These toasts are simple, and can be made up in minutes. Just a few small touches make this toast feel special, even gourmet. They’re a fast, easy, and nutritious option for fueling you through your morning or afternoon. Or serve alongside some nice hot soup for an easy dinner.
You may or may not know that Elvis’ favorite sandwich was grilled peanut butter and banana. While I love a grilled peanut butter and banana, this impersonator is just as obsess-worthy. It’s also a bit healthier, and even quicker to make. It features some special healthy and tasty additions, making it a grown-up p.b. and b.
This Mediterranean-inspired toast is a spin on the traditional avocado-topped toast that I enjoy at least a couple times a week. Cucumbers, black olives, and sun-dried tomatoes add vibrant flavors, while red pepper flakes give it a little kick. I’ve made this particular combination several times this week, and I can’t stop thinking about it! It’s definitely my favorite combo so far.
If you like Indian flavors, you will love this easy toast idea. Chickpeas are a great source of protein, fiber, iron, and zinc. A drizzle of olive oil ups the healthy fats, while a squeeze of lime adds a bit of vitamin C to help absorb more nutrients. This toast will help you push through your busy day with tons of energy, or makes a great pick-me-up snack for those afternoon slumps.
1 slice of toasted bread of choice (I like Ezekial Sprouted Whole Grain Bread)
half of a large banana
2 Tbsp natural peanut butter, unsalted
honey or maple syrup
shredded coconut, toasted if desired
cacao nibs or chocolate chips
Instructions: While your bread is toasting, mash and mix banana and peanut butter in a small bowl. Spread over toast and top with a drizzle of honey or maple syrup, cacao nibs, coconut, and a tiny pinch of sea salt.
1 slice of bread, toasted
1/2 of a small or 1/4 of a large avocado
olive oil, spices/seasonings of choice (I used an Italian spice mix and red pepper flakes), sea salt
Instructions: While your bread is toasting, roughly mash your avocado and spread on toast, top with cucumber, olives, sun-dried tomatoes, and a drizzle of olive oil and sprinkling of seasonings and salt.
Indian Spiced Chickpea Toast
makes enough to top two slices of toast
1 can of chickpeas, drained and rinsed well
2 teaspoons olive oil
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp salt
fresh greens or herbs, lime or lemon wedge
Instructions: Mash chickpeas in a bowl with a fork or potato masher. Stir in olive oil, spices, and salt and transfer to a small pot and heat over low heat, roughly mashing the chickpeas as they cook. If the mixture seems dry, add a splash of water or another teaspoon of olive oil. Heat until warm, and spoon onto toasted bread. Alternately, you could pulse the chickpeas, oil, and spices in a mini food processor a few times before heating. Spoon about half of the mixture onto your toasted bread. Top with fresh herbs like cilantro, or fresh greens, and a squeeze of lemon or lime juice. Store leftover chickpea mash in the fridge for future toast 🙂